Roasted Vegetable Skillet

Wednesday, September 18, 2013
As the summer winds down, I have found myself reaching for lots of *EASY* eats. It has been hot, the garden has been producing in overdrive and I, the queen of timing, have taken on a mini (turned major) kitchen  (pantry, laundry room) remodel. Whew!!!!

This recipe was born from that -- I found myself starving and needing to put something together for us quickly. The fridge coughed up these ingredients and lucky for us, they made a feast!

Roasted Vegetable Skillet

1-1 lb pkg bulk Mild Italian Sausage
1 large eggplant
2 medium sized zucchini
8-12 plum tomatoes, peeled
3-4 garlic cloves
extra virgin olive oil
8 oz package of Mozzarella cheese, grated

Chop eggplant and zucchini into similar sized chunks. Place on baking sheet with tomatoes and garlic cloves and sprinkle with olive oil, salt and pepper. Roast in a 425°F oven. While the vegetables are roasting, crumble and cook sausage in large cast iron skillet until cooked through.
Add roasted vegetables to cooked sausage, tossing to mix. 
Cover with cheese and return to oven until cheese has melted. Sprinkle with red pepper flakes or shredded fresh basil or serve just as is for a wonderful, filling meal. Makes 6 servings.

Each serving 428 calories, 15.38g carbs, 6.2g fiber = 9.18g net carbs